Beef Tenderloin With Shallot Mustard Sauce
Ingredients
- 1 ½ pounds beef tenderloin, trimmed and tied
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 8 ounces shallots (3 large), peeled and cut into ¼-inch-thick rounds
- 2 tablespoons balsamic vinegar
- 1 cup homemade beef or chicken stock, or canned
- 1 tablespoon Dijon mustard
- 2 teaspoons grainy mustard
- 2 tablespoons unsalted butter
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